Salted lard with spicery

Preparation:
Rinse the pork fat out in a cold water, drain and cut into 4-5 pieces. Peel the garlic, cut each clove into 4 pieces. Mix salt, basil, cumin, black pepper and powdered bay leaves. make a thin small but very deep cuts in a fat with the tip of a sharp knife and and lard them with garlic. Rub the pork fat with a mixture of salt and spicery. Place the prepared pieces of pork fat in a dry enamel pan skin side down, put bay leaves between them. Cover with wooden circle, put the press. Cover the pan and put in a cool place. Salted pork fat with spicery will be ready in three weeks.